Description
A simple and refreshing No-Bake Lemon Pie featuring a creamy lemon filling made with sweetened condensed milk, fresh lemon juice, and cool-whip, set in a classic graham cracker crust. Perfect for a quick, tangy dessert that requires minimal effort and no oven time.
Ingredients
Scale
Filling
- 1 (14-oz) can sweetened condensed milk
- ½ cup lemon juice (freshly squeezed recommended)
- 1 (8-oz) tub cool-whip, thawed
Crust
- 1 (9-in) graham cracker crust
Instructions
- Prepare the filling: In a medium mixing bowl, whisk together the sweetened condensed milk and lemon juice until the mixture thickens slightly and becomes creamy.
- Fold in the cool-whip: Gently fold the thawed cool-whip into the lemon mixture, being careful to keep the mixture light and fluffy without deflating it.
- Assemble the pie: Pour the lemon filling into the prepared 9-inch graham cracker crust, smoothing the top with a spatula for an even finish.
- Chill: Refrigerate the pie for at least 4 hours, or until the filling is firm and set.
- Serve: Slice into 8 servings and enjoy this cool, tart, and creamy dessert.
Notes
- For best results, use fresh lemon juice to enhance the tartness and flavor.
- Chilling for at least 4 hours is essential to allow the filling to set properly.
- Can be garnished with lemon zest or fresh berries for added visual appeal and flavor.
- Keep the pie refrigerated and consume within 2-3 days for freshness.
